Loaded Garden Salad

A quick and easy loaded garden salad with butter lettuce, fresh veggies, and crunchy croutons, all tossed in a tangy vinaigrette. Fresh, simple. delicious. 

This is a regular salad on our dinner table, and it’s also known as empty out the fridge salad! I loaded this beauty up with lots of crisp veggies, salty feta cheese, and crunchy homemade croutons. This salad is always a hit with my family and a great way to use up leftover veggies in the fridge. I served this veggie-loaded salad with a juicy steak, roasted baby potatoes, and dinner rolls.

Loaded Garden Salad

Vinaigrette:

• 3 tbsp olive oil
• 2½ tbsp seasoned rice vinegar
• ½ tbsp red wine vinegar
• 1 small clove of garlic, minced
• Pinch of sugar
• Sea salt and freshly cracked pepper, to taste

Loaded Garden Salad:

• 4 cups butter leaf lettuce
• 10 grape tomatoes, halved
• ½ English cucumber, diced
• ½ avocado, diced
• ¼ cup garbanzo beans (chickpeas)
• ¼ cup red onion, sliced
• 2 radishes, sliced
• 2 tbsp feta cheese
• 2 tbsp croutons
• 1-2 tbsp dried cranberries
• 1 tbsp roasted sunflower seeds

How to Make a Loaded Garden Salad

Make the vinaigrette by combining olive oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, sea salt, and freshly cracked black pepper, to taste, together in a small glass jar. Seal with a lid and shake until well-emulsified. Set aside to allow the flavors time to mingle. Shake well right before using.

Make the loaded garden salad by tearing the butter lettuce into pieces and placing it in a serving bowl or plate. Top with tomatoes, cucumber, avocado, garbanzo beans (chickpeas), radishes, red onion, feta cheese, homemade croutons, dried cranberries, and sunflower seeds.

Drizzle with some of the well-whisked vinaigrette, to taste, and toss to coat evenly.  Serve immediately with vinaigrette on the side. Enjoy.